The Siccagno tomatoes would be processed at the height of summer. The tomatoes were cooked immediately after harvesting, then spread out on boards made from woven reeds, cannizze, which were covered with a cloth and set out in the sun, in the street or in a courtyard. Every so often the women and children would stir the tomato paste. Once it had dried, oil-greased hands were used to form it into balls, called astrattu, which were stored in jars. Tomatoes suited to this type of processing can no longer be found. Cultivation without irrigation doesn’t require water, but the harvest is scanty, so the technique was abandoned and the old Siccagno tomatoes were replaced with modern hybrids.